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    <h3>闽菜是中国八大菜系之一，10道星级大厨经典
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                <h2>闽菜以烹制山珍海味而著称，在色香味形俱佳的基础上，尤以“香”、“味”见长，其清鲜、和醇、荤香、不腻的风格特色，以及汤路广泛的特点，在烹坛园地中独具一席。</h2>
                <p>
                    福州菜淡爽清鲜，讲究汤提鲜，擅长各类山珍海味；闽南菜（泉州、厦门、漳州一带）讲究作料调味，重鲜香；闽西菜（长汀、宁化一带）偏重咸辣，烹制多为山珍，特显山区风味。故此，闽菜形成三大特色，一长于红糟调味，二长于制汤，三长于使用糖
                    醋。
                </p>
                <p>
                    <strong>10道星级大厨闽菜</strong>
                </p>
                <p>
                    ▼
                </p>
                <p>
                    <strong>1、馋嘴功夫肚</strong>
                </p>
                <div type="image" options="src:http://si1.go2yd.com/get-image/0gErqeol09g;format:;title:">
                    <div class='a-image-box'>
                        <div id='article-im g-0' class='a-image' style='padding-bottom: 66.719%'>
                        </div>
                    </div>
                </div>
                <p>
                    主料： 猪肚1个
                </p>
                <p>
                    辅料：净莴笋100克、红黄彩椒各100克、黑木耳10克、姜蒜片少许
                </p>
                <p>
                    调味料：丁点儿酸辣粉调味料、丁点儿青花椒鸡鲜调味汁、木姜子油、味精、
                    胡椒粉
                </p>
                <p>
                    做法：
                </p>
                <p>
                    1.猪肚洗干净后加葱姜盐腌制上蒸箱蒸熟，冷凉后切1.5cm正方块，彩椒和莴笋的刀工同上，2.切好的猪肚用丁点儿青花椒鸡鲜调味汁和丁点儿酸辣粉调味料调味后加入少许生粉，油7成热时下锅，沥油备用，净莴笋、红黄彩椒、黑
                    木耳汆水。
                </p>
                <p>
                    3.锅内放少许油下姜蒜片煸香，放入丁点儿酸辣粉调味料和丁点儿青花椒鸡鲜调味汁，倒入沥油过的猪肚和汆水过的净莴笋、红黄彩椒、黑木耳炒匀，放入少许木姜子油、味精、胡椒粉，明油亮芡出锅装盘即可！
                </p>
                <p>
                    备注：调味品为浓缩
                    型，用前需调制稀释。比例约为1：2.5
                </p>
                <p>
                    特点：色泽鲜艳，感官清爽，口感轻香辣，青花椒鲜鸡汁的清香味突出！
                </p>
                <p>
                    <strong>2、吉利虾</strong>
                </p>
                <div type="image" options="src:http://si1.go2yd.com/get-image/0gErqkFepZA;format:;titl e:">
                    <div class='a-image-box'>
                        <div id='article-img-1' class='a-image' style='padding-bottom: 63.750%'>
                        </div>
                    </div>
                </div>
                <p>
                    主料：对虾。
                </p>
                <p>
                    辅料：鸡蛋、冬笋、胡萝、洋葱、面包屑。
                </p>
                <p>
                    调料：大葱、大蒜、盐、味精、淀粉、豌豆、花
                    生油、白砂糖、醋。
                    <br>
                    做法：
                </p>
                <p>
                    1、对虾洗净，去壳留尾，每只虾肉均从背脊割透1刀，剔去沙线，提起虾尾穿过割透的缝隙，拉成虾球生坯，用精盐、味精、绍酒浆匀稍腌。
                </p>
                <p>
                    2、辣椒去蒂、子洗净，与香菇、冬笋、洋葱、胡萝卜、葱白均切成丝
                    。示瓣剁末。骨汤、酱油、桔汁、味精、乌醋、白醋、白糖、芝麻油、湿淀粉和匀兑成卤汁，鸭蛋放在碗里，打散。
                </p>
                <p>
                    3、炒锅置旺火，下入熟猪油，烧至五成热，将虾球生坯先沾匀面粉，再蘸匀蛋液，而后滚匀面包末，下锅炸至色泽金黄时，倒进漏勺沥
                    去油，装入盘中。
                </p>
                <p>
                    4、在炸是球的同时，取另1只锅置火上，下熟猪油烤热，先放入蒜末及全部丝料煸炒几下，再倒入卤汁煮沸勾芡，加入熟猪油推匀，起锅装碗，与过油虾球一并上席，吃时，将芡汁洒在虾球上即成。
                </p>
                <p>
                    小贴士：
                </p>
                <p>
                    1、炸虾球
                    与烹味汁要同时进行，迅速上席，将芡汁淋在虾球上，趁热食用。2、炸虾球，先用旺火热油，然后转中火，翻匀炸透，里外一致，外脆里嫩。
                </p>
                <p>
                    特点：蝴蝶面包虾口味鲜美，虾肉细滑。
                </p>
                <p>
                    <strong>3、福建荔枝肉</strong>
                </p>
                <div type="image" o ptions="src:http://si1.go2yd.com/get-image/0gErqidDz04;format:;title:">
                    <div class='a-image-box'>
                        <div id='article-img-2' class='a-image' style='padding-bottom: 66.667%'>
                        </div>
                    </div>
                </div>
                <p>
                    荔枝肉是福建省福州、莆田等地特色传统名
                    菜，属于闽菜。已有二三百年历史。因原料中有白色的荸荠和切成十字花刀的猪肉，烹调后因外形型似荔枝而得名。
                </p>
                <p>
                    主料：猪里脊、天禾冷冻马蹄
                </p>
                <p>
                    调料：大葱、红糟、白醋、酱油、白砂糖、大蒜、淀粉(蚕豆)、味精、香油、花生油。<br>
                    做法：
                </p>
                <p>
                    1、将精肉洗净，切成10×5×1 厘米的厚片，再剖上十字花刀，然后再切为3片。
                </p>
                <p>
                    2、马蹄（荸荠）切小块，每粒2～3 块。
                </p>
                <p>
                    3、马蹄块与肉片一起用湿淀粉和剁细的红糟抓匀。
                </p>
                <p>
                    4、葱去根须，洗净，取葱白切马蹄葱。
                </p>
                <p>
                    5、酱
                    油、白醋、白糖、味精、上汤、湿淀粉调卤汁待用
                </p>
                <p>
                    6、锅置旺火上，下花生油八成热时倒入上浆的肉片和马蹄，用勺扒散，待肉剖花成荔枝状时，用漏勺捞起，沥干油。
                </p>
                <p>
                    7、锅留余油，先下蒜末、葱白，煸一下再入卤汁烧沸，随即倒入荔枝肉和马
                    蹄块翻炒几下即成。
                </p>
                <p>
                    <strong>4、淡糟香螺片</strong>
                </p>
                <div type="image" options="src:http://si1.go2yd.com/get-image/0gErqiqw7FI;format:;title:">
                    <div class='a-image-box'>
                        <div id='article-img-3' class='a-image' style='padding -bottom: 66.667%'>
                        </div>
                    </div>
                </div>
                <p>
                    成菜螺片十分入味，鲜爽而不老。<br>
                    主料：净香螺肉、净冬笋、水发花菇
                </p>
                <p>
                    辅料：葱白、蒜末、白酱油、姜末、味精、湿淀粉、上汤、红糟、芝麻油、绍酒、花生油、白糖。<br>
                    做法：
                </p>
                <p>
                    1、将香螺肉尾
                    部切除，用竹刷
                </p>
                <p>
                    2、稍腌。冬笋、花菇均切成与螺片相称的片。葱白切马蹄片，与上汤、味精、白糖、白酱油、芝麻油、湿淀粉一并调成卤汁。
                </p>
                <p>
                    3、炒锅置旺火上，下花生油烧至七成热时，将冬笋片下锅炸约1分钟，倒进漏勺沥去油。
                </p>
                <p>
                    4、
                    炒锅留余油，放回旺火上烧热，先将蒜末下锅煸出香味，再放入红糟略煸，随即放入花菇及过油的冬笋片，倒入卤汁烧沸芡匀，迅即放入氽好的螺片，颠炒均匀，装盘即成。
                </p>
                <p>
                    <strong>5、椒麻手撕鸡</strong>
                </p>
                <div type="image" options="src:http ://si1.go2yd.com/get-image/0gErqiD8EpU;format:;title:">
                    <div class='a-image-box'>
                        <div id='article-img-4' class='a-image' style='padding-bottom: 66.719%'>
                        </div>
                    </div>
                </div>
                <p>
                    <strong>主料：</strong>河田鸡半只。
                </p>
                <p>
                    <strong>辅料
                        ：
                    </strong>小青瓜2条、姜片、葱节、花椒、红椒圈、花生碎、芝麻。
                </p>
                <p>
                    <strong>调料：</strong>丁点儿青花椒鸡鲜调味汁、丁点儿青花椒油、香醋、生抽、白糖、鲜鸡汤、红油。
                </p>
                <p>
                    <strong>做法：</strong>
                </p>
                <p>
                    1. 河田鸡洗净，锅接清水烧开
                    放入姜片、葱节、花椒，大火烧开后将鸡整只放进锅中小煮10～15分钟后，取出鸡肉放入冰水中，冰凉后取出撕成丝 ，
                </p>
                <p>
                    2. 将小青瓜切丝放入碗底，然后把鸡肉丝摆在青瓜上，最后淋上丁点儿青花椒鸡鲜调味汁、丁点儿青花椒油、镇江香醋、生抽、白
                    糖、鲜鸡汤、红油调好的汁，撒上花生碎、芝麻红椒圈，即可。
                </p>
                <p>
                    <strong>特点：</strong>酱汁浓稠鲜甜。麻椒味浓，可是适合拌猪耳丝！
                </p>
                <p>
                    <strong>6、糖醋鸡肉丸</strong>
                </p>
                <div type="image" options="src:http://si1.go2yd.com/get-ima ge/0gErqgQek5o;format:;title:">
                    <div class='a-image-box'>
                        <div id='article-img-5' class='a-image' style='padding-bottom: 63.750%'>
                        </div>
                    </div>
                </div>
                <p>
                    成菜鸡肉丸香口弹牙，虾仁鲜甜，酸甜开胃。
                </p>
                <p>
                    主料：泰国河虾仁、圣和鸡胸肉
                </p>
                <p>
                    辅料：鸡蛋、姜米、蒜米、鱼眼葱、精盐、白糖、醋、酱油、胡椒粉、鲜汤、水豆粉、精炼油。<br>
                    做法：
                </p>
                <p>
                    1、鸡脯肉剁细成茸，加入清水、精盐、鸡蛋液、胡椒粉、水豆粉搅打一体，再加入剁细的鲜虾仁颗粒，搅匀备用。
                </p>
                <p>
                    2、锅置旺火上，
                    烧油至六成热，用手将鸡肉馅挤成鸡圆，下锅炸定型后，捞出备用。待油温回升至七成热时，将鸡圆回锅炸酥、发黄，捞出装入盘内。
                </p>
                <p>
                    3、锅中留油少许，油温三成，下姜蒜米，炒香，烹入用酱油、醋、白糖、精盐、鲜汤、水豆粉调成的芡汁，收汁起锅
                    放入鱼眼葱，淋在鸡圆上即成。
                </p>
                <p>
                    <strong>7、葡萄烤鲑鱼</strong>
                </p>
                <div type="image" options="src:http://si1.go2yd.com/get-image/0gErqhONQmG;format:;title:">
                    <div class='a-image-box'>
                        <div id='article-img-6' class='a-image' styl e='padding-bottom: 78.281%'>
                        </div>
                    </div>
                </div>
                <p>
                    成菜鱼肉外脆内鲜，搭配着葡萄干的香甜十分热销。<br>
                    主料：葡萄干、鲑鱼肉
                </p>
                <p>
                    辅料：细芦笋、橄榄油，糖汁，白醋，罗勒香蒜沙司，新鲜罗勒，松仁，生菜叶。<br>
                    做法：
                </p>
                <p>
                    1、鲑鱼肉洗净
                    分切成4份。
                </p>
                <p>
                    2、细芦笋稍微用水焯一下断生，再切成长约2.5厘米长的段。
                </p>
                <p>
                    3、新鲜罗勒切碎；松仁烤熟碾碎；棕榈叶从罐头里取出过水冲净。
                </p>
                <p>
                    4、取一个大碗，倒入白醋、橄榄油、糖汁和香蒜沙司，充分搅拌，盛出两汤匙涂在鲑鱼块上，
                    腌制30分钟后，放进烤箱烤熟。
                </p>
                <p>
                    5、芦笋放进碗中剩下的汁里，再加入葡萄干、罗勒叶碎，充分搅拌后盖上盖子晾凉。
                </p>
                <p>
                    6、把四片生菜叶铺在四个盘子里，等上一步已经做好并已放凉的铺在上面。
                </p>
                <p>
                    7、再铺上烤好的鲑鱼，撒上松仁即大功告
                    成。
                </p>
                <p>
                    <strong>8、尤溪卜鸭</strong>
                </p>
                <div type="image" options="src:http://si1.go2yd.com/get-image/0gErqgZwkIC;format:;title:">
                    <div class='a-image-box'>
                        <div id='article-img-7' class='a-image' style='padding-bottom: 64.531% '>
                        </div>
                    </div>
                </div>
                <p>
                    鸭身呈牙黄色，油光闪亮，香气扑鼻，蘸以蒜头醋（蒜泥、香醋、酱油、白糖、味精比例混合）佐酒，风味十足。<br>
                    主料：肥鸭。
                </p>
                <p>
                    辅料：精盐，味精，猪油，大米，茶叶。<br>
                    做法：
                </p>
                <p>
                    1、用精盐放入鸭的腹腔内，入白
                    水锅煮熟盛起，趁热在鸭身上均匀地抹上约15克精盐。
                </p>
                <p>
                    2、在干铁锅的中间撒上大米和茶叶，淋入猪油，上架一圆形铁线网盘（距锅底约15厘米），将鸭放在铁线网盘上，盖上锅盖，盖边缝隙用湿布围密。
                </p>
                <p>
                    3、在锅底中间部烧火，使锅内的大米和
                    茶叶缓烧成烟，熏透全鸭。此步骤是关键的一步，如何判断烟熏的成色恰到好处？观察的方法是：待锅盖缝隙处冒出的烟气由白色转为黄色时，即可掀盖出锅，放在大盆中。
                </p>
                <p>
                    4、用热鸭汤，加入精盐、味精调匀，倒入鸭腹内，浸渍约2小时。
                </p>
                <p>
                    5、
                    倒去鸭腹内汤汁，切块装盘，带蒜头醋一碟上桌。
                </p>
                <p>
                    <strong>9、醉排骨</strong>
                </p>
                <div type="image" options="src:http://si1.go2yd.com/get-image/0gErqhSZi5I;format:;title:">
                    <div class='a-image-box'>
                        <div id='article-img-8' class='a -image' style='padding-bottom: 62.187%'>
                        </div>
                    </div>
                </div>
                <p>
                    颜色金黄，味香甜酸辣俱全。<br>
                    主料：双汇肋排、大蒜头
                </p>
                <p>
                    辅料：鸡蛋白、咖喱粉、芥末、胡椒粉、黄酒、白糖、酱油、辣酱油、盐、芝麻酱、番茄酱、醋、菱粉、麻油。<br>
                    做法：
                </p>
                <p>
                    1、将排骨切成长方块。
                </p>
                <p>
                    2、将菱粉、酒、盐、蛋白各少许调和在一只小碗里；再将芝麻酱、番茄酱、辣酱油、咖喱粉、芥末、糖、酒、盐、胡椒粉、麻油、酱油、醋调和在另一只碗里。
                </p>
                <p>
                    3、开温火热猪油锅，将排骨放入菱粉、蛋白糊里抓
                    一抓，再放入油锅氽熟，然后将排骨取出，滤去油，盛在盘中。锅里的油也同时倒出。
                </p>
                <p>
                    4、将大蒜头拍碎，下原热锅炒香，倒入调和盛有芝麻酱、番茄酱等调料的小碗里，一起浇在排骨上即好。色金黄，味香甜酸辣俱全。
                </p>
                <p>
                    <strong>10、肥肠鱼</s trong>
                </p>
                <div type="image" options="src:http://si1.go2yd.com/get-image/0gErqgNqhqi;format:;title:">
                    <div class='a-image-box'>
                        <div id='article-img-9' class='a-image' style='padding-bottom: 66.719%'>
                        </div>
                    </div>
                </div>
                <p>
                    <strong>主
                        料：
                    </strong>肥肠150g（提前卤制）、鱼片100g
                </p>
                <p>
                    <strong>辅料：</strong>青笋条100g、水发木耳100g、青红椒圈各30g
                </p>
                <p>
                    <strong>调料：</strong>丁点儿麻辣龙虾酱、丁点儿青花椒油、味精、鸡精、白糖、生粉、蛋清、红油、盐
                </p>
                <p>
                    <strong>做法：</strong>
                </p>
                <p>
                    1. 鱼片加调料及蛋清，生粉腌制；
                </p>
                <p>
                    2. 将青笋条、水发木耳加盐过水垫底；
                </p>
                <p>
                    3．锅烧热下红油、丁点儿麻辣龙虾酱炒香，加入适量水及丁点儿青花椒油、味精、鸡精、白糖、盐，肥肠鱼片下锅煮开后加入花椒，起锅装盘
                    ，在面上撒辣椒圈，浇上热油即可。
                </p>
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